Black carrot swirl bread

💧80 % hydration
🥛20% sourdough starter
🌾70% @bobsredmill bread flour
🌾30% @bobsredmill all-purpose flour
🧂2% salt

💜 30 gr of black carrot powder by @suncorefoods for a half of the dough (200 gr of flour in this portion of the dough) + 30 gr of extra water
 

⏱7 hours of total bulk fermentation (stretch&fold + lamination of two parts of the dough together + 2 half coil folds)
 

📌No preshape
📌 Shaped at 70% of its rise as a batard +20 minutes of a warm retard❄️+ 12 hours of a cold retard 3-4° C (38° F)

🔥Baked in the dutch oven (5 min with closed lid 500° F (260° С), 20 min - the lid is still closed 450° F (230° С), 15 min without the lid 410° F (210° С).